Red Rice with Spinach and Dried Cherries
- Level: Easy
- Total: 55 min
- Prep: 5 min
- Cook: 50 min
- Yield: 6 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 279 calorie
- Total Fat
- 6.5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 132 milligrams
- Carbohydrates
- 51 grams
- Dietary Fiber
- 8 grams
- Protein
- 6 grams
- Sugar
- 7 grams
Ingredients
1 1/2 cups red rice
Kosher salt
2 tablespoons extra-virgin olive oil
1 large white onion, halved and thinly sliced
Pinch of sugar
Freshly ground pepper
1 1/2 teaspoons grated peeled ginger
1/2 cup dried cherries
1 10-ounce package baby spinach
Juice of 1 orange
Directions
- Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.)
- Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes.
- Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper.
